Thermador C271 Manual Do Utilizador

Page 9

• Preheat the oven  when using the BAKE,

CONVECTION and ROAST modes.

• Preheat is not necessar y for BROIL and

CONVECTION BROIL modes.

• Preheat is optional  for CONVECTION ROAST.

Preheating is not recommended for
CONVECTION ROAST when using the PROBE.
A hot oven impairs connecting the meat probe
into the receptacle.

• Oven is not preheated for CONVECTION BAKE,

to take advantage of the lower heat yielding a
better crust on baked items.

• Place racks in the oven before preheating.

• During preheat, the selected cooking temperature

is displayed and alternates with a display of the
actual oven temperature.

• The oven chimes once when it is preheated and

the selected cooking temperature is displayed.

• Use the cooking charts as a guide.

• Do not set pans on the opened oven door.

• Use the interior oven light  to view the food

through the oven door window rather than
opening the door frequently.

• Use TIMER 1 OR TIMER 2 to keep track of cooking

times.

• Reduce oven temperature 25º when baking in glass.

• Use pans that give the desired browning. For tender,

golden brown crusts, use light nonstick/anodized
or shiny metal utensils.

• For brown, crisp crusts, use dark nonstick/anodized

or dark, dull metal utensils or glass bakeware.
Insulated baking pans may increase the length of
cooking time.

• Do not cook with the empty broiler pan in the

oven, as this could change cooking performance.
Store the broil pan outside of the oven.

• Tips for “Solving Baking Problems” are found on

Page 35.

• When cooking at high altitude, recipes and cooking

times will vary from the standard. For accurate
information, write the Extension Service, Colorado
State University, Fort Collins, Colorado 80521.
There may be a cost for the bulletins.

• It is normal for a certain amount of moisture to

evaporate from the food during any cooking
process.  The amount depends on the moisture
content of the food.  The moisture may condense
on any surface cooler than the inside of the oven,
such as the control panel.

• Your new Thermador

®

 oven has an electronic

temperature sensor that accurately maintains the
temperature selected.  Your previous oven may
have had a mechanical thermostat that drifted
gradually  over time to a higher temperature. It is
common to experience an adjustment period
when cooking your favorite recipes in the new
oven.

• Rack positions are numbered from the bottom rail

guide (#1) to the top (#6). Check the cooking
charts for the recommended position.

• To insert racks into the oven, hold the rack with

the back rail up and toward the back. Place the
safety hooks under the front of the rail guides.
Push the rack into the oven, lifting the rack stops
over the front of the rail guides. Slide the rack
into position.

• To remove racks or reposition racks in the oven,

pull the rack towards the front of the oven. Lift up
the front of rack over the safety stops and pull
from the oven.

• Rack rail supports should not be removed from

the oven.

• CAUTION! Never use aluminum foil to cover the

oven racks or to line the oven. It can cause damage
to the oven can liner if heat is trapped under the
foil.

• When placing food on a rack, pull the rack out to

the stop position.  The racks are designed to lock
when pulled forward.